These cookies are coming from Gourmet's Favorite Cookie Recipes: 1941-2008. They’ve published a lot of cookie recipes in their 68-year history, many of them around the winter holidays. This season they decided to choose the very best from each year.
These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!
Jerry - Cooking...by the seat of my Pants
Sandy - At the Baker's Bench
Courtney - Coco Cooks
Kelly - Sass & Veracity
Claire - The Barefoot Kitchen
Andrea - Andreas Recipes
Day 2 of my 12 Days of Cookies features Jelly Centers!
We can only imagine the anniversary buffet suggested in our June 1948 issue, resplendent with molded salads garnished with radish roses, cold salmon, and dainty little petits fours. These cookies—dotted with chopped almonds and filled with jewel-toned jams—would fit right in. - Gourmet
Jelly Centers - June 1948 (link to the recipe as it was originally printed)
1 cup butter (I used unsalted)
1 cup powdered sugar or very fine granulated sugar
6 egg yolks
pinch of salt
juice and zest of 1/2 lemon
3 cups sifted flour
blanched almonds, finely chopped (I used regular almonds and did not blanch)
apricot jam or any red jam or jelly (I used raspberry jam)
- Preheat oven to 350°
- Cream the butter until it is light.
- Gradually add the powdered sugar, creaming well after each addition.
- Add the egg yolks one at a time, salt and the lemon juice, and zest.
- Gradually add the flour and stir or knead the dough until blended.
- Chill for at least 2 hours.
- Roll the dough with lightly floured hands into uniform balls the size of large marbles. Press an indentation into each ball with your little finger. Brush on the egg yolk and sprinkle the tops with almonds and sugar.
- Bake for about 10 minutes or until the balls are golden brown.
- When ready to serve fill the indentations with your choice of jam.
Would I make these again? Probably not as they were a little fussy for me but they did look really elegant and I could see how they could have been a really popular cookie back in 1948!